Just when you think chicken Tikki Masala can’t get any better, you remember your trusty and dependable friend, the slow cooker. There are literally endless dishes that can be set in the crock and left to cook in their own juices, seasonings and sauces. Everyone knows, this creates flavors that are above and beyond most other methods, save grilling and smoking which also add a unique taste. Anyway, I was stoked to get going on this one and see how the family liked it. They’d had Tikki Masala before but the experiment was underway.

I really think the crock pot sets us up for a successful meal, because the smell takes over the house and gets everyone pumped for dinner. That’s exactly what happened! The garlic and ginger combo as well as masala spices were strong and my mouth was watering. We served the dish over basmati rice. Throwing everything together before work or a busy day makes this perfect, but you can marinate your chicken in Greek yogurt for a bit if you have time.

Recipe and photo courtesy of The Kitchn.

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Quick Tip: Be sure to shake off the excess yogurt if you marinate your chicken, before adding it to the crock.

I like to refer to this dish as my mom’s Americanized version of enchiladas. It features ground beef and refried beans, salsa, cheese and all the usual players. The way I’ve always done this dish is the enchiladas are filled, wrapped up and tucked into a casserole dish then topped off and baked. It’s super easy to throw together, the longest step may be browning the beef. This version does the casserole in layers, and either way it is filling and delicious.

Whenever I make these, everyone is excited. That’s because this dish is pretty much made for picky eaters. The beef is seasoned just like taco meat and there’s really nothing in there aside from maybe the onion. What I do is just chop them very small in my Ninja blender so that they are undetectable but the flavor is still there. No one notices! Top it off with a dollop of sour cream and you are golden.

Recipe and photo courtesy of Better Homes and Gardens

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Quick Tip: You can use any type of bean you prefer from pinto to refried and even black beans.

Just when you thought bread pudding was one of the greatest and most delicious comfort desserts on the planet, along comes PRALINE bread pudding to say, “Oh, by the way I am 10 times better – eat me forever.” At least that’s how I picture it goes down in my head. When I saw this recipe I knew there was no way I could make plain ol’ bread pudding again without trying it. The difference is in the addition of toasted pecans and that overly tempting praline sauce which you could replace with caramel but if you have time I highly recommend you whip that up too!

I put an extra huge dollop of whipped topping on each serving and then drizzled the sauce over that as well so it was all throughout. I took a bite and had to put my spoon down and take a moment to savor it. This is phenomenal!

Recipe and photo courtesy of Southern Living.

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Quick Tip: Top your bread pudding with praline or caramel sauce and a dollop of whipped cream!

Eat the beans and skip the weenies with this cold and refreshing white bean salad. I love beans, and I love salads. Three bean salad is a favorite as well as chickpea so I knew I’d absolutely love this white bean version. It uses lemon, vinegar and oil dressing along with the perfect combo of seasonings chosen by you. Let’s face it, not everyone has the same palate and prefers different flavors, that’s where this salad shines and is set apart from all the others. This would be perfect at any picnic, with any meal, and basically just whenever to be honest.

I know that most of my immediate family, i.e. my picky children wouldn’t touch this if their lives depended on it. I know eventually they’ll come around. I got them to like macaroni and potato salad (though my daughter only likes the German version) so my power of persuasion is strong.

Looking for a chocolate cake recipe that outshines all the others? Want it to be soft, delicious and demanding you to take another bite until it’s all gone? Then you have to check out this satin and moist chocolate cake! You will be in instant love with every element of it. I am sure it’s a combination of the ingredients that makes it perfect, and the best part is you know exactly what’s going into it… because it’s all homemade! I always prefer skipping the box mixes when I can because they just seem a little shady to me.

The final step is smothering the cooled cake in your favorite chocolate icing, many spoons were licked in the making of this cake because we all find chocolate irresistible in this house! I even went the extra mile and topped the cake with chocolate sprinkles. The more the better I always say!

Recipe and photo courtesy of Recipe 4 Living.

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Quick Tip: Make your own icing to stick with the homemade theme – it’s easier than you think! Otherwise you can dust the cake with powdered sugar.

There’s one favorite food I have in common with my kids… french fries. My kids loved crispy french fries and there’s something about eating fries that takes me back to being a kid. You know going out to eat with your family and being too short that your feet don’t touch the ground, so you dangle your feet off the bench and dip your fries in the ketchup, just happy to be. When I’ve tried to make fries at home, they come out soft and not nearly as fun to eat as those we’ve had at various restaurants. I’ve tried a dozen recipes for french fries, and still never got them quit right until I discovered the double fry method and one special ingredient that often goes overlooked when I’m looking at my spice rack.

These amazing fries come out so crispy and good, it is hard to tell you just how awesome they truly are. You are definitely going to have to try this recipe out for yourself. Who would have thought you could ever make restaurant-quality french fries from the comforts of your own home? Make sure to serve up a variety of dipping sauces like ketchup, mustard, BBQ sauce, and Ranch dressing with these crunchy little guys.

Recipe courtesy of The Pioneer Woman.

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Quick Tip – To store potatoes for a long length of time, keep them in a cool, dark area.

I try hard to have a fresh garden every year. As it turns out, I don’t have a very green thumb and I end up killing a lot of things. I am, however, pretty consistent in growing cucumbers and sometimes end up with more cucumbers than I have stomach capacity for! Since my husband doesn’t like fresh cucumbers, but does like pickles, I make this recipe in the summer to share the cucumber abundance without hours of efforts in front of my canner. This recipe takes about 10 minutes to put together, but will have you reaching for a pickle snack all week long.

My favorite snack is pickles, cheese, meat, and crackers. These refrigerator pickles are perfect for putting together a little party tray for get-togethers, football parties, and even for the kids. I love how crunchy these pickles are and they stack well on top of meat, cheese, and crackers. If you are looking for a healthy yet hearty snack, this would be it!

Recipe courtesy of food.com.

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Quick Tip – If you like spicy, add ½ tsp or more of crushed red pepper for additional depth of flavor.